Swedish White Bread Recipes

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SWEDISH LIMPA BREAD



Swedish Limpa Bread image

I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle but wonderful flavor. -Beryl Parrott, Franklin, Manitoba

Provided by Taste of Home

Time 1h

Yield 2 loaves (12 pieces each).

Number Of Ingredients 14

1/2 cup packed light brown sugar
1/4 cup dark molasses
1/4 cup butter, cubed
2 tablespoons grated orange zest
1-1/2 teaspoons salt
1 teaspoon aniseed, lightly crushed
1 cup boiling water
1 cup cold water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4-1/2 cups all-purpose flour
3 to 4 cups rye flour
2 tablespoons cornmeal
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 oval loaves. Grease 2 baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350° . With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.

Nutrition Facts : Calories 186 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

SWISS SUNDAY BREAD



Swiss Sunday Bread image

This is a traditional bread enjoyed in Switzerland on Sundays for breakfast.

Provided by TinaJ

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

3 ½ cups all-purpose flour
1 ½ teaspoons salt
2 teaspoons active dry yeast
2 teaspoons white sugar
1 egg
1 egg white
¼ cup warm milk
water as needed
¾ stick unsalted butter, melted
1 egg, lightly beaten

Steps:

  • Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
  • Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4 cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
  • Cut dough in 1/2. Form each 1/2 into a long roll. Lay rolls out in front of you on a work surface in an 'X' shape. Braid bread by constantly switching the ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brush bread with beaten egg using a pastry brush.
  • Bake in the preheated oven on the middle rack until golden, about 30 minutes.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 29.1 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 4 g, Sodium 309.9 mg, Sugar 1.1 g

SWEDISH RYE BREAD I



Swedish Rye Bread I image

This is excellent bread, so good it melts in your mouth!

Provided by Janice

Categories     Bread     Yeast Bread Recipes

Yield 36

Number Of Ingredients 9

1 ½ (0.6 ounce) cakes compressed fresh yeast
1 ½ cups warm water
1 ½ cups warm milk
1 tablespoon salt
6 cups bread flour
¼ cup molasses
1 cup packed brown sugar
⅓ cup melted shortening
3 cups rye flour

Steps:

  • Dissolve yeast in warm water.
  • Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
  • Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
  • Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 15.1 g, Cholesterol 0.8 mg, Fat 2.2 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 200.9 mg, Sugar 7.8 g

MAMYE'S SWEDISH BREAD RECIPE BY TASTY



Mamye's Swedish Bread Recipe by Tasty image

Matt's mom, Laura, shows him how to make a holiday recipe passed down from their late family friend, Mamye: Swedish Bread. This sweet, cardamom-flavored bread is golden brown and crunchy on the outside and fluffy on the inside, making it the perfect sweet treat for the holiday season.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 3h25m

Yield 2 loaves

Number Of Ingredients 11

1 cup whole milk
½ teaspoon kosher salt
½ stick unsalted butter, plus more for greasing
¾ cup sugar, divided, plus 1 teaspoon
¼ teaspoon ground cardamom
1 cup warm water
1 package active dry yeast, 1/4 ounce (7 grams)
1 large egg, lightly beaten
4 cups all purpose flour, sifted
water, for brushing
coarse sugar, for decorating

Steps:

  • In a medium saucepan, combine the milk, salt, butter, ¾ cup sugar, and the cardamom. Warm over medium heat, stirring until the butter melts and the sugar dissolves, about 5 minutes. Remove the pot from the heat and let cool slightly, about 5 to 7 minutes. Milk should be warm to the touch but not too hot.
  • In a liquid measuring cup, dissolve the yeast and remaining teaspoon of sugar in the warm water. Let sit until the mixture is foamy, about 3 to 5 minutes.
  • Once the milk mixture has cooled, pour into a large bowl and add the yeast mixture and the egg. Stir until well combined.
  • Add the flour, 1 cup (125 grams) at a time, stirring or kneading with your hands between each addition, until no longer sticky. Turn the dough out onto a lightly floured surface and knead for 15 minutes, or until it springs back when pressed. Transfer to a large bowl greased with butter, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
  • Line a baking sheet with parchment paper.
  • Turn the dough out onto a clean surface and divide in half. Cut each half into 3 equal portions. Stretch and roll each piece into a 14-inch rope. Place 3 pieces parallel to each other and pinch together the ends on one side, tucking underneath to conceal. Braid the strands together, pinch the ends together at the other end and tuck underneath. Place the loaf on the prepared baking sheet and cover with a damp towel. Let rest until doubled in size, about 1 hour. Repeat with remaining dough.
  • Preheat the oven to 350°F (180°C).
  • Uncover the loaves and lightly brush with water. Sprinkle with coarse sugar, brushing the excess from the baking sheet.
  • Bake for 25-30 minutes, rotating halfway through, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Let cool before slicing.
  • Enjoy!

Nutrition Facts : Calories 1354 calories, Carbohydrate 275 grams, Fat 8 grams, Fiber 8 grams, Protein 37 grams, Sugar 59 grams

SWEDISH FLAT BREAD



Swedish Flat Bread image

A recipe by Jean Anderson for the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. This recipe is one of Jean's family's favorite holiday recipes. It comes for her husband's grandma of Swedish descent. Also, she likes to sour her cream and let it stand on the counter for 3 to 4 days before using. She writes, "I think the flavor is better!"

Provided by BeccaB3c

Categories     Breads

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 6

4 cups white flour
1/2 cup sugar
2 tablespoons sugar
1 teaspoon baking soda
salt
1 pint sour cream (whipping cream, soured)

Steps:

  • Mix dry ingredients together.
  • Add the sour cream.
  • Dough will be really stiff.
  • Let stand 1 to 2 hours.
  • Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour).
  • Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).

Nutrition Facts : Calories 411.1, Fat 12.7, SaturatedFat 7.6, Cholesterol 25.3, Sodium 189, Carbohydrate 65.8, Fiber 1.7, Sugar 15.9, Protein 8.3

SWEDISH FLAT BREAD



Swedish Flat Bread image

Make and share this Swedish Flat Bread recipe from Food.com.

Provided by bbgrl79ca

Categories     Quick Breads

Time 2h15m

Yield 4 crispbreads

Number Of Ingredients 4

225 g stone ground whole wheat flour
225 g rye meal or 225 g barley flour
1 teaspoon salt
250 -350 ml tepid water

Steps:

  • Blend flours and salt together.
  • Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
  • Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
  • Heat a griddle or frying pan over a moderate heat and grease it.
  • Divide the dough into four and roll out one quarter into a round as thin as possible.
  • Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
  • Prick all over to prevent the dough bubbling during cooking.
  • Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
  • Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
  • Cool on a wire tray.

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